As you know, I am a part of South vs North challenge started by Divya of You Too Can Cook. There are divided two group among SNC members. Every month one member of each group will challenge to each other with their traditional dishes. This month Priya of Priya's versatile recipes challenged to Northern group with the dish "Chettinad Pakoda Kuzhambu" and me challenged to Southern group with our traditional sweet dish of Bengali Chanar Jalebi.
As I belong to Northern group, so the challenge came from Priya. She challenged us their authentic dishes, Chettinad Pakora kuzhabu, one of the great, famous curry among Southern India. Thanks to Priya for challenging us with this beautiful kuzhabu.
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Chettinad is a small region in Tamilnadu famous widely known for its delicious flavors of South India. Chettinad Pakoda Kuzhambu is a very spicy and tasty vegetarian curry. Goes well as sides with variety rice and also with chapatis and roti.
Ingredients :
For Pakora ~
Chana dal - 1/2 cup
Dry red chilli - 3
Fennel seeds - 1 tsp
salt to taste
Oil for frying
Method ~
Soak chana dal for 2-3 hours.
Take the soaked chana dal, dry red chilli, fennel seeds ans salt into grinder.
Grind it with a little bit of water and make a smooth paste.
As I belong to Northern group, so the challenge came from Priya. She challenged us their authentic dishes, Chettinad Pakora kuzhabu, one of the great, famous curry among Southern India. Thanks to Priya for challenging us with this beautiful kuzhabu.
Chettinad is a small region in Tamilnadu famous widely known for its delicious flavors of South India. Chettinad Pakoda Kuzhambu is a very spicy and tasty vegetarian curry. Goes well as sides with variety rice and also with chapatis and roti.
Ingredients :
For Pakora ~
Chana dal - 1/2 cup
Dry red chilli - 3
Fennel seeds - 1 tsp
salt to taste
Oil for frying
Method ~
Soak chana dal for 2-3 hours.
Take the soaked chana dal, dry red chilli, fennel seeds ans salt into grinder.
Grind it with a little bit of water and make a smooth paste.
I added some chopped onion and curry leaves into the paste.
Heat oil for frying in a pan.
Take a golf size ball of grounded mixture and pinch gently a small quantity of this mixture as shapeless pakoda and drop into the hot oil and fry the pakodas until turns golden brown. Keep aside.
For gravy ~
Onion - 2, chopped
Tomato - 2, chopped
Garlic - 6 pods
Green chilli - 2 nos
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Coriander powder - 1 tsp
Salt to taste
For seasoning ~
Cinnamon stick - 1inch
Cloves - 2 no
Green cardamoms - 2 no
Bay leaves - 2 no
Fennel seeds - 1 tsp
Few curry leaves
To Grind ~
Poppy seeds - 1 tsp
Coconut - 4 tbsp, finely chopped
Cashew nuts - 6 nos
Roasted chana dal - 1 tsp
Method :
Grind all the ingredients under the list 'to grind' as a fine paste with enough water.
Heat oil in a kadai, add all seasoning ingredients and fry until golden brown.
Add chopped onion, tomato, garlic, green chillies and saute until the veggies well cooked.
Now add ground paste, cook for 2 mins in low flame.
Add red chilli powder, coriander powder, turmeric powder, salt, mix well.
Now add 5 cups of water into the mixture. Cover and cook it medium flame.
Once gravy is cooked add the pakodas and gently mix, bring boil the gravy once and switch off the gas.
Chettinad Pakoda Curry ready to serve.
Serve hot with roti...
Note :
1. When add the water if needed, once you add pakodas, they tends to absorb the gravy and finally no gravy will be left once the pakodas gets well cooked in gravy.
2. Don't stir the gravy after adding the pakodas.
